My rosemary bush needed a trimming. Every year I am left with a lot of rosemary branches. This year I decided to make rosemary salt. The salt is perfect for roasted chicken, lamb or potatoes. In Denmark I never had an excess of rosemary. Oddly enough it was very hard to keep my rosemary alive. If it didn't die from lack of water, it died from too much water. But here in Northern California my rosemary thrives.
- 250 g coarse sea salt (about a cup)
- 4 tablespoons fresh rosemary, finely chopped
Preheat the oven to 225℉ (110℃).
Pulse the sea salt and rosemary in a food processor until mixed well. This will male the salt a little finer. Taste the salt, and add more rosemary if desired.
Transfer the salt to a baking sheet, and bake/dry the salt for about 15-20 minutes.
Let the salt cool for about 5 minutes, and brake apart any lumps. Store the rosemary salt in an airtight container. The salt will keep for 6-8 months, but the intensity of the rosemary will diminish over time.